How To Make Pork And Vegetable Dumplings

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers offer more fiber, while wonton wrappers are usually cheaper.

Press the flat of a knife on top of the garlic and push down to crush it and remove the peel.

Cut the stem off the cabbage and discard it, then cut the rest into large pieces.

Cut the stalk off the carrot and discard it, then cut the rest into large pieces.

Cut the stalk off the spring onion and discard it, then cut the rest into large pieces.

Place the ginger, garlic, carrot, spring onion, and cabbage into a food processor and blend until mushy and finely chopped.

Put the pork mince into a large bowl with the salt and the blended vegetables, and mix with your hands until well combined.

Hold a dumpling wrapper in one hand and wet the fingers of your other hand, then run your finger along the edge of half of the dumpling to moisten it.

Place a teaspoon of the filling mix in the middle of the wrapper, fold it over, and press the edges together to seal.

Dip your fingers in water again and make two small folds to hold the edges together, then repeat for the remaining dumplings.

Pour a tablespoon of oil into a pan and smear the oil around with a dumpling.

Place as many dumplings in the pan as it can hold without touching each other.

Pour in enough water to cover the bottom of the pan, then cover with a lid and turn the heat to medium.

Wait for the water to start bubbling with small bubbles.

When the water is almost gone, remove the lid and fry the dumplings until crispy on the bottom, checking that they turn a light brown color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens